AMBER JACK'S SEAFOOD AND CHARCOL STEAKS4252 SOUTH NEW HOPE ROADGASTONIA19-Jun-2013197.0

All managers and persons in charge are to show knowledge of the NC Food Code and food borne illnesses by completing an approved food safety course by January 1, 2014.

A few flies found in kitchen; make sure that sliding back door stays completely closed.

Replace broken flour bin lids.

Thaw foods (fish) in a container with running water while inside prep sink allowing water to run down drain, or take from freezer to cooler overnight.

Keep foods covered in coolers.

Dish machine is not sanitizing at proper strength of 50 ppm minimum for chlorine sanitizer. Repair technician was called at time of inspection. Make sure to call, fax, or e-mail repair invoice to Health Department with-in ten days for compliance. Make sure to use sanitizer test strips properly to check sanitizer strength. Today sanitizer was strong in spray bottles.

Make table cooler is holding 50F and should be holding 40F inside. All potentially hazardous foods should be moved to a working cooler. Repair technician was called at time of inspection. Call, fax, or e-mail repair invoice to Health Department with-in ten days for compliance of violation.

Clean all pots and pans and utensils - little mold in the ice machine - clean bar blender after each use unless you are doing back to back drinks-clean the can opener -clean the bar utensils better - use the test kits on sanitizer and maintain at least 200 PPM at all times REPEAT ITEM

Split gaskets on the salad cooler and two on the four door freezer NO DEDUCTIONS

Clean the mold off of the dish wash area walls - clean the dumpster pad (concrete floor) NO DEDUCTIONS

Air dry all are before stacking for storage - Utensils stored in soiled containers in back of the kitchen and the waitress area) REPEAT ITEM

Use the test strips on the sanitizers to check strength (see item #14 marked on this inspection) NO DEDUCTIONS

Clean under the cooking equipment daily - clean gaskets where needed - clean the exterior of the dishwasher REPEAT ITEM

Have the cooks change out their gloves more often (observed two cooks wearing the same gloves throughout the entire inspection) NO DEDUCTIONS

Not following the four hour SOP (STATE OF PRACTICE ),of washing the mixing bowls on line (only one bowl was labeled with the time, and it was expired) - do not store meats over vegetables ( in the walk in cooler and freezer) - -cover all foods in the walk in' s and the freezers

Facial hair restraints are required on male cooks who have facial hair - female dish washer observed wiping her nose on her sleeve of her shirt REPEAT ITEM

Repair floor in some areas as needed in back and at canwash. Clean floor under equipment.

BRIXX WOOD FIRED PIZZA501 COX ROADGASTONIA20-Jun-2013198.0

Store wet wiping cloths in sanitizer between uses. Change water (sanitizer) when weak or dirty.

One employee drink was found above the prep table in the dough prep room.

Clean and sanitize ice machine in the kitchen. Repeat item.

Clean any non food contact surfaces including around the lid on the pizza prep cooler, gaskets, and behing and around equipment. Build up is present.

BUFFALO WILD WINGS422 COX ROADGASTONIA05-Jun-2013198.0

Clean and remove unwanted items from the dumpster area.

Close the lid to the foods in the sandwich prep station. Tomatoes were 50-56 F temperature range in both sandwich prep coolers. All cold holding foods should be stored at 45 F or below. By Jan 1, 2019, the cold hold temperature must be 41 F. Equipment should be checked frequently to ensure that it is adqueate for 41 F holding, even at busier times in the kitchen. Celery was left out by wait staff's dressing/ carrot sticks/ celery sticks. Celery was 60 F in the walk in cooler. Hold all cold food at 45 F.

Caliburate thermometers on a weekly basis. Use the boiling or the ice method.

Store wiping cloths in sanitizer between uses.

Maintain non food contact surfaces, the gaskets should be wiped down daily. Clean the vents in the walk in cooler. Clean the inside of food drawer. Clean the outside of the panel to the ice machine.

Keep the veggie prep sink free of dirty dishes. Clean the inside of the ice machine and sanitize the resorvior and the panel under the lift door. Clean and santize the soda nozzels at each soda fountain station. Build up found on ice machine and soda nozzels.

CAPTAIN'S CAP - BELMONT670 PARK STBELMONT11-Jun-2013196.0

Be sure to have sanitizing solution at all prep areas (Bottle in salad prep would not spray). [Note - Clean and sanitize prep table in salad room after use. ]

Wash hands properly at handwashing sinks, with soap and warm water, and then dry with paper towels (Do not attempt to wash hands in chlorine sanitizing solution and dry on a cloth wiping towel or apron).

Put filters in place in hood after cleaning the filters, and always before using equipment under the hood. .

Provide paper towels at handwashing sinks - Corrected.

Clean racks in coolers.

After opening, store dry foods in labeled, sealed containers.

CATERING AND FLOWERS BY DESIGN1800 NORTH MAIN STREETMT. HOLLY14-Jun-2013196.5

Replace non-working thermometers.

Repair outside can wash drain. This may be contributing to a small gnat problem (pest control- see # 36).

Protect tea and coffee filters on beverage line with plastic bags or keep them in an approved container with a lid. Make sure that the bottom of single service utensil dispenser bins behind cash registers are kept clean and dust- free.

All food service establishments should have a written employee wellness policy.

Keep employee drinks stored on bottom shelves.

Food compost should be moved outside to combat gnat issues.

All managers and persons in charge are to show knowledge of the NC Food Code and food borne illnesses by completing an approved food safety course by January 1, 2014.

Repair soap dispenser in men's employee restroom.

Replace sugar bin lid and rusty shelves in walk-in cooler.

To prevent cooked burger patties from coming out of hot holding temperature control (135F and above), keep them in two containers and not one, where they are not stacked above multi-use container and keep them in broth on grill. They were not out of temperature control at time of inspection.

Do not store cleaning chemical spray bottles on food prep surfaces while not in use. Store all chemicals in their designated storage areas.

CHEDDAR'S CASUAL CAFE'2051 EAST FRANKLINGASTONIOA07-Jun-2013196.0

Use plastic rack with shelving to faciliate air drying of pans or utensils. Try to better air dry before stacking.

Chicken was being prepped in the ice machine area. The tray of chicken from the fridge had chicken juice leaking over the kitchen. Please try better to protect foods and clean utensils or equipment. Prep foods in smaller batches and cover prepped foods before moving to the next item or task. Suggest that additional prep areas be added to accommodate volume.

Avoid over filling pans in the sandwich prep cooler. Lower lids in between uses. 45 F must be met at all times especially during busy periods. Remember that cold holding goes down to 41 F starting 2019. Sandwich prep cooler had 50 F tomatoes, cheese. In other coolers, the wait station cooler was 49 F. Bacon was left out and was 60 F. All cold food should be held at 45 F or below.

Dumpster lids on top are fallen in the dumpster. Plug is missing.

Stow personal items such as jackets and purses in employee area.

Label sanitizer buckets or bottles with type of santizer.

CHICK FIL A #2341801 PARK STREETBELMONT10-Jun-2013197.5

Be sure all sanitizing solutions are mixed properly (min. 50 ppm for chlorine). Change as often as necessary. /// Remove all labels from pans and containers when washing. /// Clean and sanitize salad cutter after use.

Keep (wet) wiping towels in sanitizer buckets; do not leave wiping cloths on counters or equipment.

Clean racks above breading station and in other storage areas. Clean shelf of hood (above fryers).

Clean and sanitize slicer, chopper, knives, and can opener. Provide sanitizing solution, mixed at proper strength (min. 50 ppm for chlorine), in either a spray-on or wipe-on form, at all hours of operation.

Invert or cover single-service articles.

Certification from approved food safety program by Jan. 1, 2014

Rpair jagged edges of blades on knives and chopper. NOTE - First inspection on new permit

Label sanitizing solutions in spray bottles or in buckets as "chlorine" sanitizing solution.

.The time sticker on the cooling "times" were not all present. How would you know if you cooled the foods to 70 degrees within a two hour period, if the time is not on them. Also, you had at least fifteen trays of food cooling that said 1:00 PM. Are you trying to say that all of that food came out at the same time? NO DEDUCTIONS

Thoroughly clean food contact surfaces! Unclean utensil/equipment can not be properly sanitized. Today found food debris in and on food containers. Thoroughly clean can opener holder. Have employees washing dishes to monitor utensil/equipment more closely once ran through dishmachine.

Wipe/clean shelving throughout kitchen, walk-in cooler, refrigeration unit and dry storage area. Clean around door/drawer framing on refrigeration units. Wipe/clean top of equipment. Clean area under grill. Clean base of refrigeration unit under the grill. General detail cleaning of equipment on main cook line. Wipe/clean handle and control panels on equipment. Wipe/clean high chairs.

Store and handle food products in or on clean area and in a manner to prevent contamination. Do not store containers of food products in standing water in base of refrigeration unit. Containers of food products removed from base of unit at time of inspection. Will address repair in #45.

Replace missing grease catch basin that attach to hood system to prevent grease from falling onto the floor.

Clean floors, walls and ceiling throughout where needed; if needed. Finish repairing floor in dishwashing area---> grouting. Make floor in women bathroom smooth and easily cleanable. Establishment is in the process of remodeling customer bathrooms.

Need to replace gasket on reach in cooler. Replace handle on upright refrigerator.

DYNASTY BUFFET2932 EAST FRANKLIN BLVD.GASTONIA06-Jun-2013197.0

When the food preparation cooks are cutting raw chicken, do not use a bulk container of raw rice as a table to hold raw chicken on - cover all foods- keep chicken utensil out of the beef container - do not use a bowl to transport raw chicken and beef (use a utensil with a handle on it) - do not store food in the sushi cabinets ! REPEAT ITEM

Label the chemical area at the dish wash area- keep oven cleaner off of the wok NO DEDUCTIONS

Have all staff (cooks, food preparation, waitresses) wash their hands more often! NO DEDUCTIONS

Do not line the sushi ice display with cloth linen. This is acting as a insulator, and keeping the sushi temperatures just above the required minimum . (Maintain sushi at 41 degrees, or below at all times) NO DEDUCTIONS

Do not thaw raw ground beef on top of a oven

Relabel all bulk food containers so they can be read NO DEDUCTIONS

Clean the dead bugs out of the light shields (kitchen) - clean the exhaust hood

Air dry all ware before stacking for storage REPEAT ITEM BUT GETTING BETTER AT THIS

Right side gasket is out on the vegetable cooler on line is out NO DEDUCTIONS

DATE MARK all foods that are out of their original container and will not be used within a 24 hour period DOING A LOT BETTER ON THIS / KEEP IT UP! NO DEDUCTIONS

Air-dry all multi-use containers, plates, bowls, cups and utensil before stacking for storage or use.

Do not leave uncooked made up pizza on rack for too long where cold holding temperatures may rise above 45F. Pizza will be cooked later and was placed into cooler at time of inspection.

Keep can opener blade cleaned and sanitized. Keep quaternary ammonia sanitizer up to minimum strength of 200 ppm at all times in sanitizer buckets.

Keep single service to go trays and loose tea filters inverted, covered and protected with plastic bags or containers with lids.

Provide working thermometers in all coolers where applicable.

GREEN MEADOWS GOLF COURSE957 KELLY RDMT HOLLY03-Jun-2013293.5

Certification from approved food safety program by Jan. 1, 2014

Hair restraints required

Clean shelves inside refrigerator.

Label spray bottles properly.

Provide thermometer in refrigerator.

Clean and sanitize nozzles of soda fountain and tea urn. Provide sanitizing solution, mixed at proper strength (min. 50 ppm for chlorine) - Do not use Clorox Clean-up as a sanitizing solution; only as a cleaner.

Date mark the eggs (hard boiled) with either open date or discard date. Eggs are the only food that qualify for a date mark.

Thaw food products, such as eggs in fridge overnight instead of at room temperature, or under 70 F running water.

Review the new personnel requirements for food service employees. An food service employee is not allowed to wear a bracelet, watch on wrist during food service. Employees in food service should wear a hair restraint during food prep and service.

Food service employees should complete an employee wellness policy form.

Employee foods for staff (not just kitchen staff) should be stored below all food for service in kitchen/ breakfast area. Food and drinks were above food for breakfast bar.

DATE MARK COOKED AND READY TO EAT FOOD PRODUCTS BEING HELD IN REFRIGERATION UNIT FOR 24 HOURS OR LONGER------->SPEED RACK FULL OF COOKED PORK!

Labels containers of food products with the start time of the cooling process so employee can monitor temperature of the food products to make sure food products is being cooled within the allowed time period. Establishment can either label food container or provide a cooling log on door to walk-in cooler. If using cooling log on door, color code/color dot log and containers of food products. Establishment has two hours to cool/chill food products from 135F to 70F. Then establishment has another four hours to cool/chill food products from 70F to 45F and below.

Clean and repair floors, walls and ceiling throughout entire kitchen area and storage room area.

HOMETOWN COUNTRY BUFFET181 WEST GARRISON BLVD.GASTONIA18-Jun-2013190.0

Replace dumpster with hole in base!

Maintain potential hazardous cold food products 45F and below(41F January 1, 2019). Today temperature range of food products on salad buffet line 42F-60F. Establishment does not have mechanical refrigeration under unit and is trying to hold food products on an ice bath. A proper ice bath consist of ice in the bottom container coming in contact with the base and side of the food container; up to the height of the food products. Ice is not coming in contact with the base of the food containers! Establishment will need to install a refrigeration unit on salad buffet line in order to maintain temperature 45F and below.

Establishment must date mark and label ready to eat food products and cooked food products being held in refrigeration unit for 24 hours or longer.

Establishment can not reuse large buckets that food was delivered in and stored in. Purchase additional food grade containers/bins for food storage------>do not reuse buckets!

Store and handle food products in or on clean area and in a manner to prevent contamination! Do not store or place cases of fruit/vegatble in same general area as meat prep. Store opened packages of dry food products in sealable containers, labeled and kept clean. Today many bags of dry food products open in dry storage area.

Wipe shelving throughout where needed; if needed.

Replace blown light bulbs in light fixture located in dishwashing area and in walk-in freezer or repair light fixtures.

Leave valve turn on to hot water line leading to handsinks. If handsinks are leaking repair, but do not turn off water to handsink. Two handsinks in kitchen area had hot water turned off at valve under handsinks.

Replace missing ceiling tiles throughout kitchen area. Patch/seal holes in wall under prewash end of drainboard on dishmachine line.

Have establishment exterminated! Today seen two roaches in cook area. Remove old fruit/vegetables from premises instead of storing near back door to attract fruit flies!

Thoroughly air-dry utensil/equipment before stacking or storing! Do not store or place cutting board behind faucet fixture of handsink at wait station.

Thoroughly clean food contact surfaces! Unclean utensil/equipment can not be properly sanitized! Thoroughly clean chopper and componants on chopper, food containers, can opener. Clean utensil/equipment in the follwing order wash, rinse and sanitize. WIll address issue in #46.

Clean utensil/equipment in the following order at three compartment sink 1)wash 2) rinse 3)sanitize. Today the sanitizer solution was in the center vat of the three compartment sink.

HOMETOWN COUNTRY BUFFET181 WEST GARRISON BLVD.GASTONIA11-Jun-2013185.5

Do not store soiled rags on dry food storage shelves, walk in cooler, on food (preparation table) NO DEDUCTIONS

Two items in the hot holding cabinet were 121 degrees NO DEDUCTIONS

DATE MARK all food items that are out of the original packaging ,and will not be used within a 24 hour period NO DEDUCTIONS

Use test kits on all sanitizers (See item #14 on this inspection) NO DEDUCTIONS

Remove plastic off of refrigerator , tables, Etc. as told to you by inspector at permit time NO DEDUCTIONS

Observed all cooks and preparation personnel doing multiple tasks without washing their hands in between those tasks ( washing dishes and then handling foods / handling chemicals and then handling foods . ETC.)

.Air dry all ware before stacking for storage - do not store utensils in a bucket that sits on the kitchen floor - Do not store thermometers in tool maintenance bucket

ALL cold items on the buffet bar were 55 degrees (maintain at least 45 degrees ,or below) - batter mix containing butter milk and eggs was left out at room temperature in the kitchen / next to the fryer (79 degrees) - six shelled /raw eggs were sitting on the counter at room temperature (kitchen)

Label all chemical areas (dish area, preparation area, storage area, waitress area - label all sanitizer buckets as to what is in them (peel off old food labels off of the containers) NO DEDUCTIONS

Keep dumpster door closed - bottom of dumpster is rusting out and has a hole in it (leaking it's contents)

Keep soap dispenser out of the basin of the hand sink - do not store any items within 18" of the hand sink (waitress area) NO DEDUCTIONS

Dish washer needs a hair restraint NO DEDUCTIONS

Label all foods that are not in their original containers (spices, flour, salt and pepper, bulk dry storage bins) NO DEDUCTIONS

All pots and pans were soiled with old food and grease on them - 80 percent of sanitizers in the facility were 0 PPM (maintain at least 50 PPM at all times) - mold in the ice machine - utensils at the food preparation (vegetable) area were encrusted with old food - Do not wash dishes in the food preparation sink (vegetable ) - water in the RINSE vat of the dish sink was very soiled with food floating in it.

Do not store meats over vegetables (reach in' s, walk in refrigerator's and walk in freezers) - cover all foods in the walk in' s - cover all foods in dry storage (beans X3, flour, rice),- Do not put ant traps on the dry food storage shelves with foods.

No eating in the kitchen by employees (half eaten muffin on the table)

Employee personal drinks need lids, straws, and names of employees on them. Do not store these drinks over preparation areas , equipment, and foods NO DEDUCTIONS

Two ceiling tiles are missing in the kitchen - clean the food splash off of the ceiling in the dish area - organize the rear storage room (get all items up off of the floor, label chemical areas, store LIKE items together) NO DEDUCTIONS

Flies present in kitchen ( See item # 54 marked on this inspection)

Four cases of assorted meats were thawing out at room temperature on a shelve out side of the walk in cooler

HOOTERS OF GASTONIA3725 EAST FRANKLIN BLVDGASTONIA05-Jun-2013197.0Air dry all ware before stacking for storage REPEAT ITEM

Clean the dumpster pad! REPEAT ITEM

Unclog the kitchen hand sink NO DEDUCTIONS

Clean algae off of kitchen hand sink NO DEDUCTIONS

Mixing bowls that contain sauces are not label and turned over every four hours as required by Food Code. A SOP (State Of Practice) was issued and signed by the managment , as to how to do this procedure properly) NO DEDUCTIONS

Label chemical area in the storage shed NO DEDUCTIONS

Sanitizer at the bar dish sink was 10 PPM (maintain at least 50 PPM to properly sanitize the dishes) - little algae in the ice machine - do not store cutting board on the faucet of the dish sink (old food on it) - remove paper stickers from ware before cleaning them. REPEAT ITEM

IHOP # 4405504 COX RDGASTONIA10-Jun-2013198.0

Date mark the hard boiled eggs once opened. Continue to date mark any items such as sandwich, salad items. Label items with common name of product.

Cover items in the fridge (walk in). Onions, yogurt with fruit, and hard boiled eggs were in open containers or packets. Containers need lids. Sugar in dry storage area was opened and left open in the dry storage room. Cover frozen blueberries.

Person in charge with food safety knowledge should be present during the inspection starting Jan 1 2014. Person should have completed a food safety exam that is accredited by ANSI.

JACKSON'S CAFETERIA1453 EAST FRANKLIN BLVDGASTONIA13-Jun-2013198.5

Replace or "re-coat" wire shelves in walk-in cooler and dish room.

Make sure that there is no eating in kitchen by staff.

Repair restroom floors (after plumbing repairs are made). Restrooms were functional at time of inspection.

Keep all cold holding potentially hazardous foods at 45F and less. More ice and water is needed around tar-tar sauce (50F). Cut melons and tomatoes are 50F on serving line. Time these items with four hour hold times and then discard or hold at 45F temperature and less. Less product in smaller bowls would help for temperature (and time) holding.

LINDA'S SHOP AROUND104 MARIPOSA RDSTANLEY12-Jun-2013195.5

Small freezer is not NSF- or ANSI-approved.

Clean restroom fixtures.

All storage should be off the floor on approved shelving. Clean and organize storage areas.

All items on the salad bar was 45-62 degrees - batter for breading was 55-65 degrees (both of these problems are because of improper ice baths not reaching the sides of the containers where the food is - maintain at least 45 degrees on all cold food product).

Do not put foods in the beverage cooler (read the label in the cooler / upper left side of the cooler) NO DEDUCTIONS

Provide paper towels at the employee bathroom NO DEDUCTIONS

Continue to date mark all food that are out of the original packaging and will not be used within a 24 hour period NO DEDUCTIONS

Clean up, out back -two ceiling tiles missing in the kitchen - repair wall at the mop sink area NO DEDUCTIONS

Air dry all ware before stacking for storage

Label all chemical areas - label all chemical bottles

Clean dead bugs out of lights NO DEDUCTIONS

Watch flies in the kitchen NO DEDUCTIONS

LOGANS ROADHOUSE #2092840 E FRANKLIN BLVDGASTONIA07-Jun-2013193.0

Repair the light in the walk in freezer - clean exhaust hood for fryers REPEAT ITEM / NO DEDUCTIONS

Box of Black & Mild cigars are on the shelves where storage occurs (kitchen) NO DEDUCTIONS

Air dry all ware before stacking for storage - clean linen stored on the floor of the storage closet REPEAT ITEM

Three large pans of raw meat are out at room temperature ins the meat cutting room (71 degrees) -meat display case was open and every thing in it was 52-56 degrees - salad cooler was open and everything in it was 52-54 degrees - Caesar salad in bowl mixing bowl was 65 degrees (maintain 45 degrees and below for all these items !) REPEAT ITEM

.Clean interior of the microwaves daily - clean gasket on the walk in refrigerator REPEAT ITEM / NO DEDUCTIONS

Have all cooks, waitresses, food preparer, Etc, wash their hands more frequently ! NO DEDUCTIONS

Mold on the ceiling and the walls of the dish wash room - clean the ceiling tiles in the ice room REPEAT ITEM / NO DEDUCTIONS

Do not cut chicken on the beef cutting board (cross contamination - grill area) - Cover (and label) the yeast bucket at the bakery area REPEAT ITEM All sauce bowls must be labeled so they are not used over a four hour period An SOP was issued and signed by manager of the facility.

Clean old lettuce off of the chopping equipment (clean drainboard of the dish washer) - maintain 200 PPM sanitizer strength (Kitchen) - remove old paper stickers from ware before cleaning them - Clean blender after each use, unless you are making back to back drinks (in bar) (do not let old mix sit in container at room temperature) REPEAT ITEM

Store and handle food products in or on clean area and in a manner to prevent contamination. USE SCOOP OR UTENSIL WITH HANDLE TO HANDLE FOOD PRODUCTS. Today plastic bowl found in cooked and dry food products. Purchase additional food grade bin to store large bags of starch in.

Store and handle clean utensil/equipment in or on clean area and in a manner to prevent contamination. Do not store or place "clean" cutting boards behind faucet fixture on prep sink. Store cutting boards on clean utensil shelving. Install splash guard between prep table and utensil shelving.

Invert or cover single-service articles. Do not store boxes or packs of single-service articles on the floor.

Repair hot water for handwashing sink at front counter.

Certification from approved food safety program by Jan. 1, 2014

Keep outside door closed. Flies and ants present.

MARTHA RIVERS PARKSNEAL HAWKINS RDGASTONIA15-Jun-2013297.5

All managers and persons in charge must show kinowledge of the NC Food Code and food borne illnesses by completina an approved food safety course by January 1, 2014.

Keep all cold hold ing potentially hazardous foods at 45F and less. Keep sliced cheese in a working cooler. Two coolers are not keeping 40F inside temperature at time of inspection an al potentially hazardous foods are not to be held in them. These are used for holding candy bars and drinks only.

Make sure lids fits crock pot properly.

Clean out light covers.

Paint shelves and clean where applicable.

MCALISTER'S DELI411 COX ROAD SUITE 110GASTONIA04-Jun-2013195.5

Do not stack piles of boxes on the exterior of the rear door so it creates a rat harborage REPEAT ITEM

Meats stored over cheeses and vegetables in the reach in' s, and the walk in - do not bring excessive amounts of meat out to be sliced until the slicer is ready to slice them. (maintain temperature while waiting for food preparation, and do not let them sit out at room temperature).

One split gasket on the three door reach in NO DEDUCTIONS

Label the chemical shelves NO DEDUCTIONS

When the ice does not come up the edges of the food storage container, to cover the sides of the container, this is a improper ice bath. Blue cheese crumbles was 52 degrees and the assorted fruits were 56 degrees because of this method.

.One light out in the walk in -clean dead bugs out of the light shields NO DEDUCTIONS

Several employee drinks still need straws, names on them MENTIONED SEVERAL TIMES BUT GETTING BETTER! / NO DEDUCTIONS

Two sanitizers in the kitchen were 0 PPM on strength (maintain 200 PPM by using the test strips more often) - Provide sanitizer at the salad preparation area NO DEDUCTIONS

Clean all gaskets - Stop using the front storage shelves as steps (the shelves have foot prints all over them REPEAT ITEM

Keep soiled cloth off of the clean dish storage racks NO DEDUCTIONS

MEDICAL CENTER PHARMACY515 COX ROADGASTONIA18-Jun-2013198.0

Hair restraints need to be worn by those who prepare and serve food or those who frequent food prep and service areas. Owner is in the process of getting imprinted hair restraints for staff. Owner will produce invoice or provide hair restraints after 30 days from the date of this inspection.

Dust vents in kitchen in ceiling, repeat item from last inspection.

MIKES GRILL128 W VIRGINIA AVEBESSEMER CITY13-Jun-2013198.0

Hair restraints required.

Food safety class needed by Jan 1 2014.

Freezer is not NSF approved.

MILANO RESTAURANT1011 EAST CHERRY STREETCHERRYVILLE06-Jun-2013196.0

Hair restraints required.

Need to date mark all ready to eat foods held for more than 24 hours.

Need to remove rust from slicer blade.

Need to quick chill all hot foods in walk in freezer. Stir every 30 minutes.

More detailed cleaning is needed inside ice machine bin and ice scoop holder.g.c. # 21 Date mark prepared foods that are held in coolers for more than one day with a use by date.

All managers and persons in charge are to show knowledge of the NC Food Code and food borne illnesses by completing an approved food safety course by January 1, 2014.g.c. # 7 Make sure there is no bare hand contact with any foods that are ready to eat. There must be a barrier between hands and ready to eat foods such as gloves or utensils.

A few places on walls need minor repair and paint as well as floor in kitchen.

Do not use plastic wrap to tie up tongs for easier gripping and storage in a small multi-use container. Use a larger seasoning oil container for storage of utensil. Invert all utensils (forks, knives, and spoons) so that handles and not eating ends are touched.

Keep all ice bins at soda fountains closed when not scooping ice.

Keep hard to reach areas inside ice machine cleaned and sanitized. Some prep items (buffalo chopper, knives on knife racks and can opener blade) could use more detailed cleaning and sanitizing. Keep bar drink gun cleaned and sanitized on a routine basis.

Keep all cold holding of potentially hazardous foods at 45F and less. Sauté cooler was not holding foods at cold holding temps (50F) and reach-in cooler was 71F inside and should be 40F. Place these foods into working coolers or ice water baths. Send repair invoice to Health Department with-in ten days for compliance or return visit will be made. Where ice water baths are being used, make sure that ice and water are to come up around all four sides of food containers.

Air-dry all utensils and multi-use containers before stacking them for storage or use.

OLIVE GARDEN #1683432 COX RDGASTONIA21-Jun-2013199.0

Replace gaskets on the line freezer gasket, and fridge next to it.

Clean all non food contact surfaces including gaskets, under the plates in the cooler. Wipe down equipment more frequently.

Continue to temperature the foods such as sauces and soups hourly per HACCP plan.

Wipe/clean shelving throughout kitchen, walk-in cooler, dry storage area and cook line. Clean door to walk-in cooler. Detail clean mixers. Wipe/clean handles on equipment. Clean base of refrigeration unit. Clean area under flip top lid on breading station refrigeration unit. General cleaning of equipment on main cook line. Wipe/clean tray jacks. Wipe/clean railing on high chair.

Store and handle food products in or on clean area and in a manner to prevent contamination. Do not store or place containers of food products in standing water in base of refrigeration. Store containers of food products on higher shelving in reach-in refrigeration unit. Will also address issue in #45.

Thoroughly air-dry utensil/equipment before stacking or storing. Clean utensil/equipment shall be stored in or on clean area and in a manner to prevent contamination. Thoroughly clean base of salad plate chiller. Store silverware handle up; eating/business end down.

Repair broken, missing or loose baseboard or floor tiles in back of cooler, threshold of freezer, and at back door, etc.

Employees' drinks should be protected and should not be on or above food prep areas.

ROCK HOUSE TAVERN2699 ABERDEEN BLVD.GASTONIA20-Jun-2013195.5

Ice machine was installed in an unpermitted area, and not approved by a City Building inspector so the Health Department can issue a FINAL approval letter. - A walk in was installed and the same approval process was not followed. INTENT TO SUSPEND WAS ISSUED - Two split gaskets need to be replaced on the three door cooler REPEAT ITEM - you can not use a "BEVERAGE" cooler to store foods in (see the label in the upper left side of the cooler)

Wash water in the first of the dish sink was 94 degrees (maintain at least 110 degrees at all times when washing dishes) NO DEDUCTIONS

Label all chemical bottles (identify WHAT is in them) NO DEDUCTIONS

Clean dead bugs out of the light shields (kitchen) REPEAT ITEM

Once potatoes are sliced, they must be maintained at 45 degrees or less

Keep single service items off of the floor (second dry storage area) NO DEDUCTIONS

Hair restraint's required on kitchen personal NO DEDUCTIONS

DATE MARKING is now required on all foods that are out of their original packaging, and will not be used within a 24 hour period (show the day and month on the new containers) NO DEDUCTIONS

Date mark and label cooked and ready to eat food products being held in refrigeration unit for 24 hours or longer. (cooked carrots and sauces)

Store and handle clean utensil/equipment in or on clean area and in a manner to prevent contamination. Thoroughly clean; clean end of drainboard on dishmachine line and keep clean at all times. Wipe/clean utensil shelving located under drainboard of two compartment sink and utensil shelving over two compartment sink. Do not store or place bags of clean linens on the floor in upstairs storage room.

Establishment must have a manager or person in charge take an approved food handling class and provide certification by January 1, 2014.

Thoroughly clean underside of men wall urinal in bathroom. Hot water at handsinks in bathroom is too hot. Hot water at handsink in bathrooms maxed out at 143F. Lower water temperature for water at handsinks to 110-115.

Keep chlorine sanitizer up to minimum strength of 50 ppm at all times to sanitize all food prep and food contact surfaces. Keep sanitizer in spray bottles or buckets for readily, available use and in dish sink vat at end of shift to properly wash, rinse, and sanitize all food contact utensils. Sanitizer test strips are needed as well to check proper strength (see # 46). Make sure that ice cream scoops are washed, rinsed, and sanitized every two hours.

Dust kitchen fan guards.

Make sure that freezer in hall is working properly. Inside temperature was 40F at time of inspection.

Keep paper towels supplied at all hand sinks.

Probe type thermometer is needed for reading 45F and less and 135F and above temperatures..

Keep chicken sandwich hot holding unit on. Unit was unplugged at time of inspection and sandwiches were 129-135F+. All potentially hot holding foods should be held at 135F and above.

SOUTH HAMPTON CONCESSIONS2813 KENDRICK ROADGASTONIA11-Jun-2013298.0

Small fridge needs a thermometer.

Cover hot dogs after opening package and held in fridge. Open bag and try to store in a food grade container or in a plastic bag.

Mix.sanitizer daily. Today sanitizer was too weak.

Person in charge should complete and pass a food safety exam by Jan 1, 2014. It should be an ANSI accredited exam.

Employee wellness policy should complete for all food service employees.

Stack just a daily use of plates and cups (single service). Wrap the single service cups and plates in plastic wrap when not in a daily use stack.

SUBWAY #152581651 BESSEMER CITY ROADGASTONIA14-Jun-2013198.5

Need to clean and sanitize tomato slicer and ice dispenser at drink machine.

Food safety class needed by Jan1 2014.

SUBWAY #43420720 MCADENVILLE ROADLOWELL04-Jun-2013195.0

Provide paper towels at all handsinks. Keep handsink accessible.

Employees' drinks should be protected and should not be on or above food prep areas.

Flies present

Air-dry before stacking

Provide sanitizing solution, mixed properly (min. 200 ppm for Quat Ammonia) in sanitizer bucket at all hours of operation, and in 3-vat sink when washing utensils

TABLE DECOR & MORE421 8TH AVE EXTCRAMERTON14-Jun-20132100.0

Continue to repair fridge and dishwasher.

TERRACE, THE2525 COURT DRIVEGASTONIA14-Jun-2013198.5

Need to make sure stainless steel containers are clean when stored on clean dish rack.

TEXAS ROADHOUSE RESTAURANT1863 REMOUNT RDGASTONIA10-Jun-2013197.5

Replace broken/split gasket on refrigerartion/freezer units, auto shaam and bread box. Replace broken bowl/plate freezer. Continue to replace broken/damaged container and container lids. Resurface or replace worn/stained cutting boards----->located on top of hot plate holding unit and at salad station on pick-up side of window.

Thoroughly air-dry utensil/equipment before stacking or storing. Clean utensil/equipment shall be stored in or on clean area and in a manner to prevent contamination. Thoroughly clean base of ice scoop holder stored on ice machine. Thoroughly clean utensil shelving under warewash where components to chopper are stored. Clean top of equipment where pot lids are stored. Highly recommend not storing large pot lids on top of equipment under prep table areas.

Wipe/clean shelving throughout where needed; if needed. Clean door to walk-in coolers. Wipe/clean exterior of dry storage bin. General cleaning of equipment on main cook line. Clean around door/drawer framing on refrigeration unit. Clean base of low boy refrigeration units located under grill area. Wipe base of refrigeration unit located in bar area. Clean cracks and crevices on scales. Wipe/clean tracks on speed racks/dollies.

Clean floors, walls and ceiling throughout where needed; if needed. Regrout floor throughout where needed. Repair floor at entrance to walk-in freezer and around floor trough in dishwashing area.

Label all spice containers and large flour bin REPEAT ITEM / NO DEDUCTIONS

A ANSI certified course must be passed by the PIC (Person In Charge) by January 1, 2014'. NO DEDUCTIONS

Wash water at the dish sink was 70 degrees (maintain at least 110 when washing dishes) - soiled dishes were in the RINSE vat of the dish sink (Observe the FLOW of the dish sink (it is posted over your dish sink!)

Do not reuse single service items (spoons) (found in the sanitizer water of the dish sink)

Do not store used grease (in a cup) next to /and over unused foods (dry food storage racks) NO DEDUCTIONS

The use of gloves are required when the employee is preparing RTE's (Ready To Eat foods).They can use utensils instead of gloves, but shall never have bare hand contact. REPEAT ITEM / BUT GETTING BETTER

DATE.MARKING is required on all foods that are out of their original packaging and will not be used within a 24 hour period REPEAT ITEM

Clean the gasket on the refrigerator - clean the interior of the freezer REPEAT ITEM

Replace burned out light bulbs over the dish sink and over the refrigerator NO DEDUCTIONS

Employee's personal cup of coffee must be labeled with the employee's name on it / lid on the cup / stored away from the foods NO DEDUCTIONS

Keep quaternary ammonia sanitizer up to minimum strength of 200 ppm at all times in spray bottles and in third vat of dish sink. About half of the bottles were up to strength. Sanitizer was changed out at time of inspection. Manager says that the facility recently changed out a broken sanitizer dispenser hose.